Brown Sugar Snaps Recipe

• 3 1/4 c. Pillsbury's Best All Purpose Flour*, sifted
• 2 tsp Soda
• 2 tsp French's Cream of Tartar
• 3/4 c. Butter
• 2 c. Firmly packed brown sugar
• 2 x Large eggs, unbeaten
• 1 1/2 tsp French's Anise Seed
• 1 tsp French's Lemon or possibly Orange Extract
• 1 tsp French's Vanilla

1. BAKE at 375 degrees 8 to 10 min MAKES about 5 dozen cookies.
2. Sift together the flour, soda, and cream of tartar.
3. Cream butter.
4. Gradually add in brown sugar, creaming well.
5. Add in Large eggs, anise seed, if you like, and lemon or possibly orange extract and vanilla.
6. Beat well.
7. Blend in dry ingredients.
8. Refrigeratedough for easier handling.
9. Shape into balls, using a rounded teaspoonful for each.
10. Place on ungreased baking sheets.
11. Bake in moderate oven (375 degrees) 8 to 10 min till golden.
12. *For use with Pillsbury's Best Self-Rising Flour, omit soda and cream of tartar.

flour, soda, tartar, butter, brown sugar, eggs, vanilla

Taken from cookeatshare.com/recipes/brown-sugar-snaps-93905 (may not work)